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THE SALAD WHISPERER

A PLACE FOR VEGETABLE ENTHUSIASTS

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ABOUT ME
RECIPES
- SALADS
- MAIN COURSES
- SIDES
- SALAD DRESSINGS
- DESSERT
- SAUCES
- BREAKFAST
- SNACKS
- DIPS
SHOP
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Balsamic Chicken Broccoli and Chickpea Salad

(Makes 3-4 Servings)

12 oz. cooked chicken breast
1 can chickpeas, drained and rinsed
4 cups of broccoli florets
5 oz. artichoke hearts, drained
2 tbsp chopped red onion
3 tbsp grated parmesan cheese
Balsamic Vinaigrette (recipe below)
Kosher salt
Black pepper
chili flakes (optional)

Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the broccoli and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccoli and plunge immediately into the ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Chop the broccoli into 1/4 inch pieces and add to a large bowl.

Dice the chicken breasts and add to the bowl with the broccoli. Coarsely chop the chickpeas and artichoke hearts and add to the bowl. Add the diced onion, Parmesan cheese, a pinch of chili flakes (if using) and appx. 1/3 cup of dressing. Toss to combine and season to taste. Add more dressing as desired. Salad will keep in the refrigerator for up to three days.

Balsamic Vinaigrette (makes appx. 3/4 cup, or 3-4 servings)

2 tsp honey
2 tsp Dijon Mustard
4 tbsp balsamic vinegar
8 tbsp extra virgin olive oil
1 small garlic clove, grated (optional)
Kosher salt
black pepper

Whisk together the honey, Dijon, and balsamic vinegar until combined. While whisking, slowly drizzle in the oil to emulsify. Add the grated garlic clove, if using. Season to taste with Kosher salt and black pepper.

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Balsamic Chicken Broccoli and Chickpea Salad (Makes 3-4 Servings) 12 oz. cooked chicken breast 1 can chickpeas, drained and rinsed 4 cups of broccoli florets 5 oz. artichoke hearts, drained 2 tbsp chopped red onion 3 tbsp grated parmesan cheese Balsamic Vinaigrette (recipe below) Kosher salt Black pepper chili flakes (optional) Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the broccoli and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccoli and plunge immediately into the ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Chop the broccoli into 1/4 inch pieces and add to a large bowl. Dice the chicken breasts and add to the bowl with the broccoli. Coarsely chop the chickpeas and artichoke hearts and add to the bowl. Add the diced onion, Parmesan cheese, a pinch of chili flakes (if using) and appx. 1/3 cup of dressing. Toss to combine and season to taste. Add more dressing as desired. Salad will keep in the refrigerator for up to three days. Balsamic Vinaigrette (makes appx. 3/4 cup, or 3-4 servings) 2 tsp honey 2 tsp Dijon Mustard 4 tbsp balsamic vinegar 8 tbsp extra virgin olive oil 1 small garlic clove, grated (optional) Kosher salt black pepper Whisk together the honey, Dijon, and balsamic vinegar until combined. While whisking, slowly drizzle in the oil to emulsify. Add the grated garlic clove, if using. Season to taste with Kosher salt and black pepper. #thesaladwhisperer

5 days ago

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1/9

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The mental load of gift giving is heavy this time of year…let me take a little off your plate! Look, I’m never going to sneer at a Sephora or Amazon gift card, but they are easily forgettable. Why not give a truly memorable gift? These SALAD WHISPERER GIFT BOXES are gorgeous, functional, and not full of wasteful garbage. They are perfect for the salad lover in your life (we all have at least one!) Each gift box contains: • a signed copy of the SALAD WHISPERER cookbook • a logo tote • a perfectly sized whisk ideal for making homemade dressings • a weighted pour spout (fits almost all olive oil bottles), so your dressings stay perfectly emulsified • a refrigerator magnet recipe card for “A Proper Vinaigrette”, (which is a recipe in the cookbook) so that the recipient can whisk together the perfect salad dressing in a flash! The gift boxes are available for purchase now until supplies run out. They are $55+ tax and I am shipping exclusively via FedEx 2-Day for a flat rate of $10. If you’d like the link to purchase one, comment GIFT below, and I will DM it to you!

1 week ago

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2/9

Roasted Beet, Brussels Sprout and Quinoa Salad
(Serves 6-8 as a side)

4 medium beets
extra virgin olive oil
Kosher salt
2 cups cooked quinoa, cold
12 large Brussels sprouts
4 oz. crumbled Feta cheese
1/2 cup toasted hazelnuts, chopped
Balsamic Vinaigrette (recipe below)
Kosher salt
Black pepper

Preheat oven to 400° (F). Peel beets, then place onto a piece of tin foil. Rub the beets with a little olive oil and season lightly with Kosher salt. Wrap beets tightly with foil. Usually I double wrap in foil, to catch any juices that drip out. Place beets on a sheet pan and roast until they can be easily pierced with a fork. This typically takes about an hour, but depends on size.

Smash Brussels Sprouts:
Make a v-shaped cut into each of the Brussels sprouts to remove each core. Smash the brussels sprouts one at a time using a sturdy small fry pan. Break the Brussels sprouts apart into their individual leaves, wash and dry, then roughly chop the leaves.

Once the beets finish cooking, cool to room temperature. Dice the beets into 1/2 in. pieces. Assemble the salad by combining the quinoa and brussels sprouts, beets, hazelnuts, and Feta cheese. Dress to your liking and season to taste.

Balsamic Vinaigrette
(Makes about 1 cup)

2 tsp honey
2 tsp Dijon
1 garlic clove
3 tbsp balsamic vinegar
2 tbsp white balsamic vinegar (you can use all regular balsamic if you like, I just wanted the dressing to be a little lighter in color)
6 tbsp neutral flavored oil (I used grapeseed but use what you like)
4 tbsp Extra Virgin olive oil
Kosher salt
black pepper

Place Dijon mustard, honey, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the grapeseed oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper.

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Roasted Beet, Brussels Sprout and Quinoa Salad (Serves 6-8 as a side) 4 medium beets extra virgin olive oil Kosher salt 2 cups cooked quinoa, cold 12 large Brussels sprouts 4 oz. crumbled Feta cheese 1/2 cup toasted hazelnuts, chopped Balsamic Vinaigrette (recipe below) Kosher salt Black pepper Preheat oven to 400° (F). Peel beets, then place onto a piece of tin foil. Rub the beets with a little olive oil and season lightly with Kosher salt. Wrap beets tightly with foil. Usually I double wrap in foil, to catch any juices that drip out. Place beets on a sheet pan and roast until they can be easily pierced with a fork. This typically takes about an hour, but depends on size. Smash Brussels Sprouts: Make a v-shaped cut into each of the Brussels sprouts to remove each core. Smash the brussels sprouts one at a time using a sturdy small fry pan. Break the Brussels sprouts apart into their individual leaves, wash and dry, then roughly chop the leaves. Once the beets finish cooking, cool to room temperature. Dice the beets into 1/2 in. pieces. Assemble the salad by combining the quinoa and brussels sprouts, beets, hazelnuts, and Feta cheese. Dress to your liking and season to taste. Balsamic Vinaigrette (Makes about 1 cup) 2 tsp honey 2 tsp Dijon 1 garlic clove 3 tbsp balsamic vinegar 2 tbsp white balsamic vinegar (you can use all regular balsamic if you like, I just wanted the dressing to be a little lighter in color) 6 tbsp neutral flavored oil (I used grapeseed but use what you like) 4 tbsp Extra Virgin olive oil Kosher salt black pepper Place Dijon mustard, honey, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the grapeseed oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper. #thesaladwhisperer

1 week ago

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3/9

Salty Pretzel Toffee Bark

8 oz. Pretzel Sticks
8 oz. (2 sticks) butter
1 1/2 cups granulated sugar
3 tablespoons corn syrup
3 tablespoons water
6 oz. dark chocolate, chopped into small pieces
1/2 cup mixed sprinkles
Flaky sea salt

Line a small sheet pan (I’m using a “quarter size” sheet pan which is 9 x 13) with parchment paper. Arrange pretzel sticks neatly on top of parchment paper.
Melt the butter over medium heat in a heavy bottomed pot (3 or 4 qt capacity).
Remove pot from burner and whisk in sugar, corn syrup, and water.

Return pot to burner and continue to cook over medium heat, stirring occasionally, until mixture reaches 300° F on an instant read thermometer. This takes me about 25-30 minutes. Resist the urge to increase the heat to speed up the process. Mixture will burn if you do this.

Once the toffee mixture reaches 300° (F), carefully pour on top of the pretzels and spread to distribute evenly.

Prepare chocolate layer by either of these methods:

1. While the toffee sets, melt the chocolate using a microwave or double boiler (method below). Pour the melted chocolate on top of the hardened toffee.
2. Sprinkle the chopped chocolate onto the hot toffee (let toffee cool for a minute) then spread the chocolate into an even layer after it melts.

Sprinkle flaky sea salt and sprinkles over the chocolate and let the toffee bark cool completely before breaking into pieces.

Store the toffee bark in a sealed container away from heat and humidity. If you live in a warm climate, you can store the toffee bark in the refrigerator (Note: this may cause some of the chocolate to separate from the toffee once it comes to room temperature).

For a double boiler; bring an inch or two of water to a boil in a small pot. Place the chopped chocolate into a stainless steel bowl that will fit atop pot without touching the water. Remove the pot from the burner and place the bowl with chocolate on top of the pot. Stir the chocolate occasionally unti melted.

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Salty Pretzel Toffee Bark 8 oz. Pretzel Sticks 8 oz. (2 sticks) butter 1 1/2 cups granulated sugar 3 tablespoons corn syrup 3 tablespoons water 6 oz. dark chocolate, chopped into small pieces 1/2 cup mixed sprinkles Flaky sea salt Line a small sheet pan (I’m using a “quarter size” sheet pan which is 9 x 13) with parchment paper. Arrange pretzel sticks neatly on top of parchment paper. Melt the butter over medium heat in a heavy bottomed pot (3 or 4 qt capacity). Remove pot from burner and whisk in sugar, corn syrup, and water. Return pot to burner and continue to cook over medium heat, stirring occasionally, until mixture reaches 300° F on an instant read thermometer. This takes me about 25-30 minutes. Resist the urge to increase the heat to speed up the process. Mixture will burn if you do this. Once the toffee mixture reaches 300° (F), carefully pour on top of the pretzels and spread to distribute evenly. Prepare chocolate layer by either of these methods: 1. While the toffee sets, melt the chocolate using a microwave or double boiler (method below). Pour the melted chocolate on top of the hardened toffee. 2. Sprinkle the chopped chocolate onto the hot toffee (let toffee cool for a minute) then spread the chocolate into an even layer after it melts. Sprinkle flaky sea salt and sprinkles over the chocolate and let the toffee bark cool completely before breaking into pieces. Store the toffee bark in a sealed container away from heat and humidity. If you live in a warm climate, you can store the toffee bark in the refrigerator (Note: this may cause some of the chocolate to separate from the toffee once it comes to room temperature). For a double boiler; bring an inch or two of water to a boil in a small pot. Place the chopped chocolate into a stainless steel bowl that will fit atop pot without touching the water. Remove the pot from the burner and place the bowl with chocolate on top of the pot. Stir the chocolate occasionally unti melted.

1 week ago

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4/9

This may seem like a wild take, but I don’t think we were put on earth to be mental calculators for all the food we consume in a day. While I understand how nutrition can greatly influence ones health, the obsessive calorie/macro tracking and food fear mongering that is rampant on social media actually seems contradictory to health.

Is our highest calling in life micromanaging our physiques? Plugging every bite of food into a tracking app? Reverse engineering every recipe to make it gluten/dairy/refined sugar free?

All this pressure to optimize every single morsel of food we eat results in the diminished pleasure of eating, at best, and at worst, extreme mental distress. That’s why you’ll never hear me use terms like “cleaner ingredients”, “better for you treats” or “healthier swaps”. I’ll never pressure you to change the foods you feed your family. Because I don’t think it’s wrong to enjoy food. I think it’s pretty normal and natural to want to eat things that taste good. And more often than not, the healthified version of a thing requires you to eat so much more of it because it’s less satisfying!

As the masthead of my blog has said for almost 10 years, The Salad Whisperer is a place “For Vegetable Enthusiasts”. It is not and will never be a diet or wellness account.

If you’re new here, please enjoy the hundreds of free recipes in my feed and on my blog. I also recently published a cookbook (with previously unreleased recipes) if you prefer to have your recipes all in one place. Comment BOOK and I’ll send you the link!

#thesaladwhisperer #forvegetableenthusiasts

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This may seem like a wild take, but I don’t think we were put on earth to be mental calculators for all the food we consume in a day. While I understand how nutrition can greatly influence ones health, the obsessive calorie/macro tracking and food fear mongering that is rampant on social media actually seems contradictory to health. Is our highest calling in life micromanaging our physiques? Plugging every bite of food into a tracking app? Reverse engineering every recipe to make it gluten/dairy/refined sugar free? All this pressure to optimize every single morsel of food we eat results in the diminished pleasure of eating, at best, and at worst, extreme mental distress. That’s why you’ll never hear me use terms like “cleaner ingredients”, “better for you treats” or “healthier swaps”. I’ll never pressure you to change the foods you feed your family. Because I don’t think it’s wrong to enjoy food. I think it’s pretty normal and natural to want to eat things that taste good. And more often than not, the healthified version of a thing requires you to eat so much more of it because it’s less satisfying! As the masthead of my blog has said for almost 10 years, The Salad Whisperer is a place “For Vegetable Enthusiasts”. It is not and will never be a diet or wellness account. If you’re new here, please enjoy the hundreds of free recipes in my feed and on my blog. I also recently published a cookbook (with previously unreleased recipes) if you prefer to have your recipes all in one place. Comment BOOK and I’ll send you the link! #thesaladwhisperer #forvegetableenthusiasts

2 weeks ago

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5/9

Miso Marinated Salmon Bites
(Makes 3 servings)

1 lb. center cut salmon
1 tablespoon white miso
1 tablespoon seasoned rice vinegar
2 teaspoons honey
1 tbsp plus 1/2 teaspoon toasted sesame oil, divided
non-stick spray
1 tbsp chili crisp
sesame seeds, for garnish (I like black sesame seeds)
sliced scallion, for garnish

Cut the salmon into 1 1/2 inch pieces.
In a small bowl, combine the miso paste, rice vinegar, honey and 1/2 tsp toasted sesame oil. This is your marinade.

Place the salmon into the marinade and toss to coat. Cover and refrigerarate for at least 6 and up to 24 hours. When ready to cook, remove the salmon from the marinade and pat dry gently with paper towel. Turn your oven broiler to high and adjust the oven rack to the upper middle position, at least 6 inches away from the heat source. Coat a small sheet pan and rack with non-stick spray. In a small bowl, whisk together the remaining toasted sesame oil and chili crisp. Place the salmon pieces onto the rack set into the sheet pan. Broil the salmon pieces for 6 to 8 minutes, staying closeby to ensure they don’t burn. I suggest using an instant read thermometer to check for doneness. 125–130°F (52–54°C) will give you “medium” (moist and slightly translucent center) salmon and 135°F (57°C) will give you “well-done” (more opaque and firm) salmon. If you prefer it cooked all the way through (I do, because I serve it to a small child), cook the salmon to 145°(F), per the USDA recommendation.

Once the salmon is finished broiling, remove it from the oven and paint, using a pastry brush, with the chili crisp sesame oil mixture. Serve the salmon bites over rice with avocado, if desired. Garnish with sliced scallions and sesame seeds.

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Miso Marinated Salmon Bites (Makes 3 servings) 1 lb. center cut salmon 1 tablespoon white miso 1 tablespoon seasoned rice vinegar 2 teaspoons honey 1 tbsp plus 1/2 teaspoon toasted sesame oil, divided non-stick spray 1 tbsp chili crisp sesame seeds, for garnish (I like black sesame seeds) sliced scallion, for garnish Cut the salmon into 1 1/2 inch pieces. In a small bowl, combine the miso paste, rice vinegar, honey and 1/2 tsp toasted sesame oil. This is your marinade. Place the salmon into the marinade and toss to coat. Cover and refrigerarate for at least 6 and up to 24 hours. When ready to cook, remove the salmon from the marinade and pat dry gently with paper towel. Turn your oven broiler to high and adjust the oven rack to the upper middle position, at least 6 inches away from the heat source. Coat a small sheet pan and rack with non-stick spray. In a small bowl, whisk together the remaining toasted sesame oil and chili crisp. Place the salmon pieces onto the rack set into the sheet pan. Broil the salmon pieces for 6 to 8 minutes, staying closeby to ensure they don’t burn. I suggest using an instant read thermometer to check for doneness. 125–130°F (52–54°C) will give you “medium” (moist and slightly translucent center) salmon and 135°F (57°C) will give you “well-done” (more opaque and firm) salmon. If you prefer it cooked all the way through (I do, because I serve it to a small child), cook the salmon to 145°(F), per the USDA recommendation. Once the salmon is finished broiling, remove it from the oven and paint, using a pastry brush, with the chili crisp sesame oil mixture. Serve the salmon bites over rice with avocado, if desired. Garnish with sliced scallions and sesame seeds.

2 weeks ago

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6/9

Tell your carnivore aunt to shut it and make this refreshing salad for Thursday. Bonus: you can make up to 2 days in advance and dress before serving!

Fennel and Apple Slaw with Brussels Sprouts and Pomegranate
(Serves 6-8)

2 large fennel bulbs
2 lemons
2 large apples
12 large Brussels sprouts, smashed and broken into individual leaves
1/2 cup pomegranate arils
Kosher salt
Black pepper
1/3 cup sunflower seeds
Maple Mustard Vinaigrette (recipe below)

Cut the base and the fronds from the fennel bulbs. Slice them vertically in half and remove the cores. Using your mandoline slicer (and a cut glove) thinly slice the fennel lengthwise on the thinnest setting to give you long, straight-ish pieces. Place in a large bowl. Juice both lemons into appx. one quart of water in a medium bowl. Julienne the apples and add to the bowl. Make a v-shaped cut into each of the Brussels sprouts to remove the core.. Carefully smash the Brussels sprouts one at a time using a sturdy small fry pan. Break Brussels sprouts apart into their individual leaves, then roughly chop the leaves. Add to the bowl with the fennel. Drain the apples and add to the bowl. Add the pomegranate arils, dress with the Maple Mustard Dressing, and season to taste. Garnish with sunflower seeds.

Maple Mustard Vinaigrette

1-2 garlic cloves
1 1/2 tbsp maple syrup
2 tsp Dijon mustard
6 tbsp apple cider vinegar
6 tbsp grapeseed or other neutral flavored oil
2 tbsp extra virgin olive oil
Kosher salt
black pepper

Place Dijon mustard, maple syrup, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the grapeseed oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper.

#thesaladwhisperer

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Tell your carnivore aunt to shut it and make this refreshing salad for Thursday. Bonus: you can make up to 2 days in advance and dress before serving! Fennel and Apple Slaw with Brussels Sprouts and Pomegranate (Serves 6-8) 2 large fennel bulbs 2 lemons 2 large apples 12 large Brussels sprouts, smashed and broken into individual leaves 1/2 cup pomegranate arils Kosher salt Black pepper 1/3 cup sunflower seeds Maple Mustard Vinaigrette (recipe below) Cut the base and the fronds from the fennel bulbs. Slice them vertically in half and remove the cores. Using your mandoline slicer (and a cut glove) thinly slice the fennel lengthwise on the thinnest setting to give you long, straight-ish pieces. Place in a large bowl. Juice both lemons into appx. one quart of water in a medium bowl. Julienne the apples and add to the bowl. Make a v-shaped cut into each of the Brussels sprouts to remove the core.. Carefully smash the Brussels sprouts one at a time using a sturdy small fry pan. Break Brussels sprouts apart into their individual leaves, then roughly chop the leaves. Add to the bowl with the fennel. Drain the apples and add to the bowl. Add the pomegranate arils, dress with the Maple Mustard Dressing, and season to taste. Garnish with sunflower seeds. Maple Mustard Vinaigrette 1-2 garlic cloves 1 1/2 tbsp maple syrup 2 tsp Dijon mustard 6 tbsp apple cider vinegar 6 tbsp grapeseed or other neutral flavored oil 2 tbsp extra virgin olive oil Kosher salt black pepper Place Dijon mustard, maple syrup, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the grapeseed oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper. #thesaladwhisperer

3 weeks ago

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7/9

#ad The secret to the crispiest Roasted Brussels Sprouts at home is slicing the brussels sprouts into thirds! I had so much fun playing with my new favorite toy, my GLASS, SELF CLEANING air fryer from @fritaire. Stay tuned for more adventures with this amazing appliance.

Crispy Brussels Sprouts
(Serves 2, but can easily be doubled and cooked in 2 batches)

1/2 lb. Brussels sprouts, sliced into thirds
1 tbsp extra virgin olive oil
1/2 tsp seasoned salt (recipe below, may use storebought but will likely have to adjust amount)
2 tbsp grated parmesan cheese

Toss Brussels sprouts with the olive oil, seasoned salt and Parmesan cheese. Air fry in a single layer at 380° (F) for 10-11 min, or until browned and crispy.

Homemade Seasoned Salt:

Combine in a jar: 2 tablespoons (17 g) of Kosher salt, 2 tablespoons (19 g) of granulated onion, 2 tablespoons (14.5 g) of granulated garlic, 2 tablespoons (14 g) of paprika and 1 tablespoon (13 g) of sugar*.

*I know a few will clutch their pearls at the addition of sugar. The truth is, most seasoned salts contain it. Commercial food labeling laws only require brands to include sugar in their nutritional facts if it is above .5 grams. In this homemade version the amount of sugar is way less than that! The amount of sugar consumed is so small- 1 serving has .08 grams of sugar, less than 1/10 of a gram!

#sponsoredpost #fritaire

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#ad The secret to the crispiest Roasted Brussels Sprouts at home is slicing the brussels sprouts into thirds! I had so much fun playing with my new favorite toy, my GLASS, SELF CLEANING air fryer from @fritaire. Stay tuned for more adventures with this amazing appliance. Crispy Brussels Sprouts (Serves 2, but can easily be doubled and cooked in 2 batches) 1/2 lb. Brussels sprouts, sliced into thirds 1 tbsp extra virgin olive oil 1/2 tsp seasoned salt (recipe below, may use storebought but will likely have to adjust amount) 2 tbsp grated parmesan cheese Toss Brussels sprouts with the olive oil, seasoned salt and Parmesan cheese. Air fry in a single layer at 380° (F) for 10-11 min, or until browned and crispy. Homemade Seasoned Salt: Combine in a jar: 2 tablespoons (17 g) of Kosher salt, 2 tablespoons (19 g) of granulated onion, 2 tablespoons (14.5 g) of granulated garlic, 2 tablespoons (14 g) of paprika and 1 tablespoon (13 g) of sugar*. *I know a few will clutch their pearls at the addition of sugar. The truth is, most seasoned salts contain it. Commercial food labeling laws only require brands to include sugar in their nutritional facts if it is above .5 grams. In this homemade version the amount of sugar is way less than that! The amount of sugar consumed is so small- 1 serving has .08 grams of sugar, less than 1/10 of a gram! #sponsoredpost #fritaire

3 weeks ago

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8/9

As much as I love a classic fall harvest salad, fall produce is capable of so much more! Here are the salads I’ve been loving lately:

1. Butternut Squash, Kale and Quinoa Salad with Apples and Marcona Almonds
2. Broccoli, Butternut Squash and Barley Salad
3. Butternut Squash, Brussels Sprout, and Bean Salad with Bacon and Blue Cheese
4. Delicata Squash Broccoli and Apple Salad with Halloumi and Maple Dijon Vinaigrette
5. Fall Tabbouleh
6. Fall Harvest Lentil and Quinoa Salad

With the exception of the first salad, these have ALL been recently shared on my feed with the recipes right in the captions.

I also have an entire chapter in my recently published cookbook SALAD WHISPERER featuring several unreleased Fall recipes. The chapter is literally titled “PSL SEASON”!

Comment BOOK and I will send you a DM with a link to purchase.

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As much as I love a classic fall harvest salad, fall produce is capable of so much more! Here are the salads I’ve been loving lately: 1. Butternut Squash, Kale and Quinoa Salad with Apples and Marcona Almonds 2. Broccoli, Butternut Squash and Barley Salad 3. Butternut Squash, Brussels Sprout, and Bean Salad with Bacon and Blue Cheese 4. Delicata Squash Broccoli and Apple Salad with Halloumi and Maple Dijon Vinaigrette 5. Fall Tabbouleh 6. Fall Harvest Lentil and Quinoa Salad With the exception of the first salad, these have ALL been recently shared on my feed with the recipes right in the captions. I also have an entire chapter in my recently published cookbook SALAD WHISPERER featuring several unreleased Fall recipes. The chapter is literally titled “PSL SEASON”! Comment BOOK and I will send you a DM with a link to purchase.

4 weeks ago

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9/9

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